The EAT Waterford Taste Experience was a highlight of the Harvest Festival last year and is back.

EAT Waterford at Harvest Festival 2016
A fusion of taste offered by eight Waterford restaurants
Following on from the success of last year’s debut at Waterford Harvest Festival, the EAT Waterford Taste Experience is back for 2016.

As part of the three day, jam packed food festival (September 9th to 11th), the EAT Waterford Taste experience, a collaboration between eight local restaurants, will create a five course taste extravaganza, served in one of Waterford’s finest cultural hubs, Greyfriars Church, in the Viking Triangle. Continue reading »

Airfield Estate is hidden away in a corner of south Dublin, just a few minutes from the busy Dundrum Shopping Centre. You may have driven by the gates many times without realising what was within – a 38 acre working urban farm, cafe, gardens and heritage experience. Established over 40 years ago in 1974 by the Overend family, Airfield offers visitors a unique opportunity to experience food, farming and nature, just steps from the Luas. Continue reading »

It’s possible we’re in a bit of a golden age (wahey! puns!) for Irish lager. There are a lot of good ones around at the moment and brewers seem less afraid of adding them to the roster. This post is about the most recent ones to cross my path.
The first is by O Brother who so far in their short life have given us a Sinner, a Chancer, a Dreamer and a Fixer. The newest in the sequence of archetype beers is The Wanderer, described on the badge as a dry hopped pilsner at 5% ABV. Continue reading »

It is late evening in Donegal town, the tide is out and the crows have wheeled away en masse to their night perches. The marquees in the food village are quiet, the stallholders taking a well deserved break. But it’s entirely quiet! A few pink shirted ladies, with Mary right there in the middle, are hard at work near the entrance, sweeping up and making sure everything is ready for the Sunday. Continue reading »

The use (or misuse) of the English language to promote food provenance makes it hard to choose. Is that chicken ‘barn raised’ or ‘free range’? Why is my pork not ‘Dry Aged’? Where is the Local of ‘Locally Produced’? What does ‘Natural’ mean? Do you really want my beef to be ‘Grain Finished’?… What do all these terms mean? Do they mean anything?
So, when my butcher friend James Lawlor told me that I had to try some Belted Galloway, I was intrigued. Continue reading »

Early last Friday – well, about 8.00am,- we leave Cork on a five hour spin to Donegal, an uncertain forecast on the horizon. The trip, via Gort and Tuam, goes well and we land in Donegal at 1.00pm, on schedule. Just touchdown though as the weather is pretty good and we decide to continue to Slieve League, the highest cliffs in Ireland and less than an hour west of Donegal. Continue reading »

Now a regular feature on the beer calendar, The Big Grill barbecue festival took over Herbert Park in mid-August once again. And, once again there was a fantastic range of Irish beers available with a lot more new offerings than I was expecting. Nothing for it but to knuckle down and get stuck in.
I made my first port-of-call to the Eight Degrees stand, because they have a new Kölsch-a-like, a 4.5% ABV one called Going Out Out. Continue reading »

We arrive at the K Lounge in the Kingsley Hotel just as a busy lunch service is starting to wind down. But we are far from the first arrivals for their “classic Afternoon Tea”.

A little bit of luck has brought us here. Back at the Cork Summer Show, we bought a lovely snack at the Kingsley stand and filled up a coupon and that very coupon was the lucky one, earning the two of us this gorgeous and rather well balanced treat. Continue reading »

“I just don’t feel like cooking tonight.”
“Cooking? Are you serious? I’ve already taken care of everything, my love. Just wait, it’s delicious! Fettucine with mushrooms, and cream, and lemon chicken scaloppini. I got a bottle of red, too, an Aglianico, the kind you like. Continue reading »

I know, I know… enough with the stone fruits and almonds. Yes, I'm guilty of creating as many variations of the classic frangipane tart as possible but they're all so delicious and really easy to make. They look really impressive too, so it's the perfect dessert at any time of year. With stone fruit in season, it's very hard not to make the most of them. And I promise, this is the last one I'll bring you for ages. Continue reading »

The Blás Restaurant, at The Gateway Lodge in Donegal Town, offers a modern new Taste of Donegal. In 2015, Seamus Quinn from Donegal Town, the successful owner of Quinn Construction in London, purchased an historic building, in a great location, in Donegal Town. Continue reading »

Château Martinolles Chardonnay Limoux (AOC) 2014, 13.5%, €19.65 Karwig Wines
A superb wine from an intriguing historical Languedoc area. The Saint-Hilaire monastery actually used to adjoin the property, and it was there in 1531, that the method for making sparkling wines was discovered. Continue reading »

Congrats to Bradley’s!Winners of Lord Mayor’s inaugural Family Business Award

Michael Creedon, owner of Bradley’s Specialist Off-Licence & Foodstore, is delighted to announce that they are to receive the Lord Mayor’s inaugural Family Business Award. The event will take place this evening, Thurs 25th Aug, at Cork City Hall from 6pm.

Bradley’s has been trading on Cork’s iconic North Main St. for over 165yrs, since 1850. Continue reading »

We’re not quite done with my trip to northern England last month. I also got to tick off three of BrewDog’s pubs, in Sheffield, Leeds and Manchester, and I thought they would fit together more thematically in an awesomely iconoclastically awesome post of their own. But before I even get to that, a prelude pup I happened across before I left Dublin.
Against the Grain hosted a BrewDog tap-takeover earlier in the summer. Continue reading »

It’s always nice to have a seafood restaurant actually located near, you know, the sea! Talk about a novel concept but seafood always seems nicer when it’s eaten within a hop, skip and jump of the sea. New restaurant Fishbone is located on Dublin’s lengthy, sea-hugging Clontarf Road, just opposite the Dollymount Wooden Bridge. Continue reading »

It’s always nice to have a seafood restaurant actually located near, you know, the sea! Talk about a novel concept but seafood always seems nicer when it’s eaten within a hop, skip and jump of the sea. New restaurant Fishbone is located on Dublin’s lengthy, sea-hugging Clontarf Road, just opposite the Dollymount Wooden Bridge. Continue reading »

Today, we have two blends for you, one of three Italian grapes, not from Italy but from the McLaren Vale in Australia, the other a more formal blend of white grapes, known as Gentil, from the Alsace. Both wines are excellent, each Highly Recommended. As you might expect, the alcohol in the Australian is much higher, 14.5% as against a moderate 12%. Continue reading »

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This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.

This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake

The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.

The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.

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